Thai Pork Salad with Chili Dressing (make with Simply Roasted Pork)
 

Thai Pork Salad with Chili Dressing
From Cooking Light

Make this dish using leftover pork from the Simply Roasted Pork recipe: http://www.3fatchicks.com/forum/show...139#post744139

Thai roasted chili paste combines the kick of chili paste with a smoky flavor. It can be found in most Asian markets. If it is unavailable, chili paste with garlic or Sriracha is a good substitute.

2 ounces uncooked bean threads (cellophane noodles)
2 cups shredded napa (Chinese) cabbage
1 1/2 cups thinly sliced seeded cucumber
1 1/2 cups (1/4-inch-thick) slices Simply Roasted Pork (about 9 ounces)
1 cup thinly sliced red bell pepper strips
3/4 cup finely shredded carrot
1/2 cup thinly sliced red onion
1/4 cup thinly sliced fresh basil
1/4 cup finely chopped fresh mint
1 serrano chile, seeded and finely chopped
1/4 cup finely chopped green onions
3 tablespoons fresh lime juice
3 tablespoons seasoned rice vinegar
2 tablespoons sugar
1 tablespoon fish sauce (or soy sauce)
1 tablespoon roasted peanut oil
1 1/2 teaspoons roasted red chili paste (such as Thai Kitchen)
1/4 teaspoon salt

Pour boiling water over noodles; let stand 8 minutes or until tender. Drain and rinse with cold water. Drain. Snip noodles with kitchen shears. Combine noodles, cabbage, and next 8 ingredients (through serrano) in a large bowl, tossing gently. Combine green onions and remaining ingredients, stirring with a whisk. Pour green onion mixture over cabbage mixture; toss gently to coat.

Yield: 6 servings (serving size: 1 2/3 cups)

CALORIES 231 (22% from fat); FAT 5.7g (satfat 1.3g, monofat 2.5g, polyfat 1.4g); PROTEIN 11g; CARBOHYDRATE 34.3g; FIBER 3.2g; CHOLESTEROL 26mg; IRON 1mg; SODIUM 861mg; CALCIUM 61mg;
Cooking Light, SEPTEMBER 2004